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Spring Herb & Parmesan Popovers

My Spring Herb and Parmesan Popovers are the perfect savory treat. 

Course Side Dish
Cuisine American
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 12
Calories 104 kcal
Author The Foodie Physician


  • 3 large eggs, at room temperature
  • 1 ½ cups warm milk (I used 2%)
  • ¾ teaspoon kosher salt
  • 1 cup all purpose flour
  • ½ cup white whole wheat flour
  • 1/3 cup plus 1 tablespoon grated parmesan cheese, divided use (can use cheddar)
  • 3 tablespoons chopped, fresh herbs (like dill, basil, oregano and thyme) plus extra for garnish


  1. Preheat oven to 450 degrees F.
  2. Whisk the eggs in a large bowl until light yellow and frothy.
  3. Add the milk and salt and whisk again until combined.
  4. Add the flour all at once. Whisk just until a thin batter forms- do not over mix. The batter may have small lumps- this is normal. Gently whisk in 1/3 cup parmesan cheese and herbs until just combined.
  5. Let the batter rest for 20 minutes while the oven heats up.
  6. Heat a standard 12-cup muffin pan in the oven for a few minutes until hot. Remove the pan and spray generously with cooking spray. This will help prevent the popovers from sticking to the pan. Pour the batter into the wells- they should be about ¾ full. Sprinkle ¼ teaspoon parmesan on top of each one and garnish with fresh herbs.
  7. Place the pan in the middle or lower third of the oven. Bake at 450 degrees for 20 minutes until the
  8. popovers are puffed up and golden brown. Do not open the oven door while they bake. Reduce the temperature to 350 degrees and bake another 12-15 minutes until done.
  9. Remove the popovers from the oven and cut slits in the tops with a sharp knife to prevent them from collapsing. Serve immediately.
Nutrition Facts
Spring Herb & Parmesan Popovers
Amount Per Serving
Calories 104 Calories from Fat 24
% Daily Value*
Fat 2.7g4%
Saturated Fat 1.4g9%
Carbohydrates 13.6g5%
Fiber 0.9g4%
Protein 5.8g12%
* Percent Daily Values are based on a 2000 calorie diet.